Dairy-Free Mini Red Velvet Cupcakes

This dairy-free recipe was prepared using the BraunMultiMix Hand Mixer with MultiWhisk Beatersattachment.

Ingredients

Cupcakes:

1/2 cup (4 oz) vegetable oil

1 egg

3/4 cup (6 oz) sugar

2 tbsp cocoa powder

1 tsp red food coloring

1 ¼ cups (5 oz) all-purpose flour

1 tsp salt

1 tsp baking soda

1 cup (8 oz) almond or your favorite non dairy milk

1 tsp vinegar

1 tsp vanilla extract

Icing:

1 cups confectioners' sugar

1/2 cup dairy-free “butter”, chilled

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1-2 tablespoons almond milk or your favorite non dairy milk

Preheat oven to 350°F. Lightly grease two 24 mini-cupcake pans. In a large bowl add the oil, egg and sugar and beat on a low speed of 2-3 with the MultiWhisk Beaters attachmentuntil combined. Gradually increase speed and mix together until smooth and creamy.

In a separate bowl mix the cocoa powder and food coloring together until there are no lumps. Add it to the oil mixture and mix until combined.

In a separate bowl mix the flour, salt, and baking soda together.

In another separate bowl mix the almond milk with the vinegar and vanilla.

Add half the dry ingredients to the oil egg mixture, then half the almond milk.

Then add the rest of the dry ingredients and the rest of the almond milk. Mix until smooth at a gradually increasing speed to 7-8.

To make the frosting, add 1 1/4 cups confectioners' sugar, dairy free butter, salt, and vanilla, and 1 tablespoon almond milk to a large bowl. Using the MultiWhisk Beaters attachment, start mixing on low speed of 2 gradually increasing the speed to about 6-7, scraping down the sides of the bowl with a spatula as necessary until you have a smooth frosting. Add remaining tablespoon almond milk if frosting is too stiff.

When cupcakes are cool, spread a small amount of icing on each cupcake and decorate as desired with sprinkles